A very simple dish today, the quinoa one-dish meal with peas and vegetables. A one-dish meal, protein-rich, because to the pseudo-cereal we add legumes and vegetables. Quinoa is ideal in spring with fresh little peas, but surprisingly tasty even with frozen ones.
I use quinoa when I’m in a hurry, when I haven’t managed to cook a longer-cooking grain in the morning, like millet or buckwheat.
In 15 minutes I can bring to the table quinoa and any cooked vegetables or legumes that are in the fridge; I add them and my one-dish meal is perfect.
In this case there were peas steamed the day before and here is the simplicity of this dish.
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Daniela
If you’re interested in other quinoa recipes I’ll leave you a few, and you’ll find many more on the blog.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 15 Hours
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Spring
Ingredients Quinoa one-dish meal with peas and vegetables
- 2/3 cup quinoa
- 4 tbsp mirepoix mix (onion, carrot, celery)
- 1 cup peas, fresh, cooked, sautéed
- 1 tsp thyme
- 1 tbsp lemon (zest and juice)
- 1 pinch unrefined sea salt
- 1 pinch fresh ginger
- 2 tbsp extra virgin olive oil
Steps Quinoa one-dish meal with peas and vegetables
Rinse the quinoa very well in a fine-mesh sieve. You must wash it thoroughly until it loses the saponins and the water runs clear. This also removes the bitterness.
Put the quinoa in a small saucepan and add water equal to twice the weight of the quinoa — in this case about 7/8 cup quinoa and 1 1/4 cups water — with a pinch of salt. Turn the heat to low, cover with the lid and let simmer for 15 minutes on the clock.
Check, turn off the heat, replace the lid and let the quinoa steam for ten minutes. Fluff your quinoa into a bowl.
Prepare the vegetables for the soffritto and stew them with a drizzle of oil in a pan. Add the peas to season and finally the fluffed quinoa.
Sauté in the pan for a few minutes; meanwhile prepare an emulsion with oil, lemon juice and grated zest and ginger. Turn off the heat, return to a bowl and dress with the prepared emulsion.
Tips and variations
If you have leftover quinoa with vegetables, store it in an airtight container for at most a couple of days. Or add it to a soup or make quinoa patties.
Of course use seasonal vegetables: in summer add peppers and in winter radicchio.
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